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The natural, earthy sweetness of Carrot Soup makes this light dinner or warming lunch a favourite for me. Add the fact it cooks in 30 minutes and is made with just a few simple ingredients I usually have in already, it’s a comforting and nutritious recipe I come back to often.
I love a soup that gives you loads of flavour without lots of faff, and this Carrot Soup is exactly that.
Carrots are in season and readily available for much of the year and I usually have them left over in the fridge, so I’ll often make a batch and freeze it into portions for easy lunches – future me is always grateful!
Adding a little garlic and ginger to the carrot is only right – a wonderful flavour combo with a little extra kick. A little zesty lift from the lemon juice and addition of onion for a must-have base.
After a little prep, cook it all in one pan for about half an hour and then blend until smooth.
You could add coriander to serve (or use Sarah’s Carrot & Coriander Soup recipe if you want to commit further), but for this one I like parsley as a garnish.
Serve it with crusty homemade bread, cheese on toast or Welsh Rarebit on the side.
Why you’ll love this Easy Carrot Soup recipe
⭐️ Simple one-pan recipe with basic ingredients
⭐️ Comforting, nutritious, delicious and satisfying
⭐️ Perfect for using up carrots and batch cooking!
Pippa’s Notes
A lot of Carrot Soup recipes involve roasting the carrots before making the soup, so I gave this a try in the testing phase and, while it’s delicious, I just didn’t think it made enough of a difference to warrant the extra cooking time (or turning the oven on!)
Trust me, even without the roasting, the carrots still give you a delicious sweetness and beautiful colour in your bowl.
A litre (4 cups) of stock gives me just the right consistency of soup I love, but if you’d prefer a thinner soup, add a splash of hot water or extra stock until it reaches your preferred texture.
The addition of ginger in this really adds a fantastic warmth and fresh flavour. If you’d rather not use fresh, you can buy small bags of frozen finely chopped ginger from supermarkets, which are fine to use instead (you will need about 2 teaspoons in quantity.)
Carrot Soup Ingredients
- Vegetable oil – This is to initially fry the onion, garlic and ginger in.
- Onion – A large one, diced. This gives a great base flavour.
- Garlic – We’re using 3 cloves for this.
- Ginger – Use about 2cm of fresh ginger (peeled and grated), or 2tsp if you’re using frozen.
- Carrots – I try to use the best quality carrots I can find, but any type will be fine to use in this.
- Stock – We use vegetable stock to keep this soup vegetarian (it’s also dairy free and vegan) but you could use chicken stock if you prefer. If you make sure your stock cubes are gluten free this soup is a perfect gluten free lunch too!
- Lemon – The juice of half.
- Sea salt and freshly ground black pepper – Season generously.
- To serve – Finely chopped parsley or fresh coriander.
How to make Carrot Soup
1. Heat the oil in a saucepan. Add the onion with a pinch of salt and cook until softened, as per the full recipe below.
2. Stir in the garlic and grated ginger and cook until fragrant.
3. Add the sliced carrots and stock and bring to the boil.
4. Simmer until soft, then blend until smooth, add lemon juice and season, and serve with herbs.
Storing
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
You may need a splash of water when reheating if it becomes thick when it cools. Make sure it’s warm all the way through before serving.
In the freezer You can also freeze the soup in a well-sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Recipe Tips
Consistency
A litre (4 cups) of stock gives me just the right consistency of soup I love, but if you’d prefer a thinner soup, add a splash of hot water or extra stock until it reaches your preferred texture.
Frozen time savers
You can use fresh veg for this BUT here’s a real time saver… you can cheat if you like by using frozen carrots and onion (and even garlic and ginger) that are pre-chopped, making the prep for this even quicker!
More easy soup recipes…
FAQs
Some recipes roast the carrots before using them. I’ve tried this and it is delicious, however I don’t feel it makes a big enough difference to warrant the extra cooking time and turning the oven on. Even without roasting, the carrots still give a delicious sweetness and a beautiful colour to your soup.
If you make sure you use gluten free stock then yes, you’re good to go.
I find this Bosch CleverMixx one to be a good one, but you can use any hand blender. Or a normal blender is fine to get that smooth soup consistency too.
Serve it with crusty homemade bread, cheese on toast or Welsh Rarebit on the side. I also love Sarah’s Cheese Scones with soup too.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Carrot Soup Recipe
Ingredients
- 2 tbsp Vegetable oil
- 1 Large onion, Diced
- 3 Garlic cloves, Crushed
- 2 cm Fresh ginger, Peeled and grated
- 800 g (2 lb) Carrots, Peeled and cut into 1cm thick pieces
- 1 litre (4 cups) Vegetable stock
- 1/2 Lemon, Juice only
- Sea salt and freshly ground black pepper
To serve:
- 30 g (1 oz) Fresh parsley or coriander, Finely chopped
Instructions
- Initial fry: Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until softened.
- Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
- Add carrots and stock: Add the sliced carrots and stock and bring to the boil.
- Simmer until cooked: Reduce to a simmer, cover and cook for 15-20 minutes, until the carrots are soft.
- Blend: Blend until completely smooth using a stick blender. (You can transfer it to a blender here if you prefer.)
- To serve: Squeeze in the lemon juice and season generously with salt and black pepper, then scatter over the chopped herbs of choice.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
